made tea smoked kampung chicken thighs on barley risotto on cauliflower puree on 1.11.2021.^^…

very nice dish ..chicken very tender & flavourful..love the barley risotto

Recipe

I deboned the kampung chicken, halved the chicken & cut out 2 pieces of deboned breast and thighs…

1 place banana leaf, 2tbsp rice, 1 packet chinese tea, 2tbsp brown sugar, 5 bay leaves, 3 star anise in Dutch oven ..add 1 tbsp oil..place rack for chicken in Dutch oven

2 cover lid..heat medium then low to produce smoke..when filled with smoke & aroma place clean & seasoned chicken thighs on rack..

3 seasoned thighs meat side with dash of salt, pepper, mixed herbs, paprika, 1 tsp yellow mustard

4 place Dutch oven in 95degC oven for 2 hrs..meat temp about 65-70degC

for risotto

boil risotto in chicken stock for 20mins..add shimeji mushrooms & green peas & milk or cream & reduce to give creamy al dente risotto

when serving

place risotto on cauliflower puree (optional) and place smoked chicken thighs (sliced) on risotto

place in microwave & heat for 1 min.

I use 1/2 kampung served with potato mash and 1/2 served with barley risotto.

c.h.e.f andy